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Breakfast Egg Rolls

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These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.
Breakfast Egg Rolls

These crispy Breakfast Egg Rolls are stuffed with scrambled eggs, chicken sausage (or use bacon), green onions, and bell peppers for a different take on an egg sandwich or breakfast taco. I love dipping mine in my favorite salsa. Keep a stash in your freezer, so you always have a protein-filled breakfast ready to go. For some more egg roll recipes, check out my Pastrami Reuben Egg Rolls, Avocado Egg Rolls, and Buffalo Chicken Egg Rolls.

Breakfast Egg Rolls close up

How to Cook Egg Rolls

You can cook these breakfast egg rolls in an air fryer or oven.

  • For the air fryer egg rolls, preheat to 370 degrees and spray the egg rolls with oil. Cook in batches for 10 minutes, turning halfway.
  • For the oven, bake for 12 to 16 minutes turning over halfway through. The end results will be golden and crispy egg rolls.

Freezer Tips:

These egg rolls are perfect to make ahead and freeze for later. You don’t even have to thaw them – just bake them from frozen.

  • Freeze in a freezer-safe bag for up to six months.
  • If air frying frozen breakfast egg rolls, cook for 12 to 14 minutes.
  • For the oven, bake at 375 degrees for 18 to 20 minutes.

Can you freeze egg roll wrappers?

Yes, if you have any leftover egg roll wrappers, you can freeze them. You may want to put a piece of parchment paper in between each wrapper so that they don’t freeze together.

Breakfast Egg Roll Variations:

  • Omit the sausage to make them vegetarian.
  • Swap the sausage for bacon.
  • Add shredded cheddar cheese to the eggs.
  • If you don’t have any green onions, you can use yellow onions.
  • Add in some fresh diced jalapenos with the sauteed veggies for a little heat.

eggs abd sausage in a panegg rolls for breakfastBreakfast Egg Rollsdipping egg rolls in salsa

More Make-Ahead Breakfast Recipes:

Breakfast Egg Rolls

4.74 from 15 votes
5
Cals:240
Protein:17.5
Carbs:24.5
Fat:8
These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.
Course: Breakfast, Brunch, Meal Prep
Cuisine: American
Breakfast Egg Rolls close up
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Yield: 6 servings
Serving Size: 2 egg rolls

Ingredients

  • 6 large eggs
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • black pepper, to taste
  • 1/2 pound chicken or turkey sausage
  • 2 tablespoons chopped green onions
  • 2 tablespoons diced red bell pepper
  • olive oil spray
  • 12 egg roll wrappers
  • salsa, optional for dipping

Instructions

  • Beat eggs with water, salt and black pepper.
  • In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain.
  • Stir in scallions and peppers and cook 2 minutes. Set aside on a dish.
  • Heat the skillet over medium heat and spray with oil.
  • Pour in egg mixture and cook stirring until eggs are fluffy and cooked. Stir in sausage mixture.
  • Place 1 eggroll wrapper on a clean, dry work surface with corners positioned like a diamond.
  • Add 1/4 cup of the egg mixture on the bottom third of the wrapper.
  • Carefully lift the bottom point nearest to you and wrap it around the filling.  Dip your finger into a small bowl of water and run it along the edges of the wrapper.
  • Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
  • Repeat with remaining filling and wrappers.
  • Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.
  • Preheat air fryer to 370F.
  • Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.
  • Serve immediately with salsa, if desired.

Egg Roll Oven Recipe:

  • Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.
  • From frozen, 375F 18 to 20 minutes, flipping halfway.

Last Step:

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Video

Nutrition

Serving: 2 egg rolls, Calories: 240 kcal, Carbohydrates: 24.5 g, Protein: 17.5 g, Fat: 8 g, Saturated Fat: 2.5 g, Cholesterol: 221.5 mg, Sodium: 585 mg, Fiber: 1 g, Sugar: 1 g

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43 comments on “Breakfast Egg Rolls”

  1. We have just started using Gina’s menus as a way to stay organized while I start back to work full time. This was the first recipe we used and they were pretty good. We do not have, nor do we have room for, an air fryer so we used the oven. The filling had a great flavor and texture, the outside of the egg roll was nice and crispy. The inside layers were chewy and not completely cooked. Dad and the 8 year old gave it an A, Mom a B and the two teens a C-. Maybe with an Airfryer it is much crispier.

  2. A rare semi-misfire for us here on Skinnytaste. Very very bland. We did the air fryer AND oven to answer the questions below asking which method was better. They tasted identical. We would def. add more salt and pepper, maybe some spice in the eggs. We used jalapeno but these desperately need cheese or something else. They were crunchy and fun to make but super bland tasting.

    The picture above showing the eggs and sausage together with the eggs on the side wouldn’t be possible doing the recipe as written. “Sausage mixture” is mentioned but there is no step to combine them in the recipe (sausage and veggies) so that needs a bit of updating. We’ll try them again but add a different sausage (turkey breakfast) for sure.

  3. Has anyone tried reheating in the microwave? I would love to grab and go with these but turning on the oven in the morning doesn’t seem likely for me

  4. These are delicious which is why I gave it a 5 but my wrappers all split in the oven. I’m assuming because i did something wrong but any tips would be appreciated.

  5. Delicious! I cooked mine in my air fryer and spritzed with olive oil first. The wrap came out bubbly like an egg roll from a Chinese restaurant and they were crunchy and full of flavor. 

    I mixed a little pico de gallo and sour cream and used that as a dipping sauce. YUM!!

    I’ll be making them again to freeze some. 

    I’d love some ideas for adding Asian flavors to these. 

  6. How do you get the sausage to be ground like that? At Whole Foods the sausages are tough and don’t squeeze out into crumbles. Any suggestions?

  7. I went to the grocery store last night to buy egg wrappers so I could make these this morning! So delicious. I made the recipe as written and actually got 17 rolls out of the filling. I made three fresh ones in my air fryer and they were scrumptions and filling. (Two would have been enough, as the serving size indicates 🤣). I’ve frozen the rest and am looking forward to quick breakfasts in the morning. 

  8. This looks amazing, but I can’t seem to find egg roll wrappers anywhere. Everything I find has a filling already. Any suggestions? Thanks!

      1. Just to clarify, you’d freeze uncooked, then oil them up and air fry right before cooking from frozen?

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